Salade Vinaigrette

We chose to include this simple side salad in our Rosh Hashanah menu because of its inclusion of beetroot, one of the simanim traditionally eaten as a good luck omen for the year ahead. This salad is reminiscent of the similarly titled Russian vinaigrette salad, though in this version everything is sliced instead of diced, and there’s not a green pea to be seen.

Instructions

Boil 2 lbs. potatoes and roast 1 lb. beets separately, in their skins. Peel and thinly slice the vegetables. Add 1 thinly sliced Spanish onion and 2 thinly sliced lemons. Add salt and [chopped fresh] dill, and mix well. Serve dressed with [olive] oil and sprinkle with [chopped fresh] dill and green onions.